Holy freaking crap.
I had to run a few extra miles just because of this! But, it was so, completely and totally worth it. [A super awesome Anna tip: when I make dishes like this, or curry, I only serve mine over like 1 or 2 Tablespoons of rice. If you mix it all up, you won't miss the massive quantities of rice. You still get the great flavor of the basmati rice, w/o glueing your insides together with starch. I really try to watch the amount of starches, especially white starches that I eat. Hey, every little bit counts. Or, so says I.]
As a bonus, it was just as good, or even better the next day reheated---which I'm super picky about!!
Dang those Indian and Thai people and their good food. It gets me every time!
Indian Butter Chicken
- 4 chicken breasts cut into bite sized pieces
- 5 cloves garlic, minced [smart Indians]
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. cayenne pepper
- 1/4 tsp. ground corriander
- 1/4 tsp. cumin
- 1/4 tsp. cardamom
- 2 limes, juiced
- 1 onion, diced
- 1/4 c. butter
- 1 can tomato sauce
- 1 can [14.5 oz] diced tomatoes
- 1 pint whipping cream
- 1 bunch chopped cilantro [traditionally---my husband hates cilantro, so I used flat leaf parsley, or you could omit completely]
- basmati rice [the best rice ever invented, I don't care what you say]
- Combine garlic, salt, peppers, corriander, cumin, cardamom and lime juice. Pour over chicken and seal in a ziploc bag. Toss to coat completely. Let marinate overnight, or all day in the fridge. [And your fridge will smell like garlic, but it's worth it!]
- In a large saucepan, saute the onion in the butter until soft. Add marinated chicken and cook for about 10 minutes.
- Add tomato sauce and diced tomatoes. Cook for 30 minutes over med-low heat with the lid on. [I have accidentally added the cream at this point, and it still tastes fabulous, so either way is fine!]
- Add the cream and cilantro just before serving.
- Serve over basmati rice.